Fishcake Recipe
These easy fish cakes are golden and crisp outside, soft and flaky inside and loaded with bold Cajun flavor. It's a smart way to use up leftover fish, and always a crowd-pleasing classic!
Servings: 20 small patties
Calories: 105kcal
Ingredients
- ½ cup mayonnaise
- 1 large egg
- 1 tablespoon Creole mustard substitute stone ground dijon if unavailable
- 1 tablespoon Worcestershire sauce
- 2 teaspoons Cajun or Creole seasoning
- 1 teaspoon hot sauce Suggested: Crystal or Tabasco, plus more for serving
- ½ red yellow or orange bell pepper small, finely chopped
- 2 scallions finely chopped
- 20 saltine crackers finely crushed
- 1 pound cooked white fish flaked apart, about 2 cups flaked (suggested: cod, sea bass, barramundi, mahi mahi, etc.)
- 1 tablespoon olive oil
- 4 tablespoons butter
- lemon wedges for serving
Instructions
- Whisk together the mayonnaise, egg, Creole mustard, Worcestershire sauce, hot sauce, Cajun seasoning, bell peppers and scallions in a large bowl.
- Add the crushed saltine crackers and flaked fish, then gently mix until combined.
- Form the mixture into about 20 small patties, cover and chill for at least 30 minutes. Alternatively, you can make larger patties for entree portions (about 6).
- Preheat the oven to 325°F. Heat the olive oil and butter in a large saute pan over medium high heat.
- Saute the fish cakes in batches, being sure not to overcrowd the pan.
- Cook until golden brown on one side, flip, and cook until golden on the other side.
- When done, remove them to a rack or paper towels to drain, then transfer to a baking sheet and place in the oven to keep warm. Repeat until all of the fish cakes are cooked.
- Arrange on a platter and serve with lemon wedges and hot sauce on the side.
Notes
- Chill the patties before cooking. This step helps them firm up, making them easier to handle and less likely to fall apart in the pan.
- Avoid overcrowding the pan. Fry the cakes in a single layer in batches to ensure even browning and a crisp crust.
- Handle gently with a fish spatula, these delicate patties can break easily if flipped too early or too roughly.
- Form patties with damp hands, this helps prevent sticking and gives you smoother, more uniform cakes.
Nutrition
Calories: 105kcal | Carbohydrates: 3g | Protein: 5g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 28mg | Sodium: 122mg | Potassium: 100mg | Fiber: 0.3g | Sugar: 0.4g | Vitamin A: 291IU | Vitamin C: 4mg | Calcium: 8mg | Iron: 0.5mg
